The spirit of cookery

Antiquity of Hare — Leveret and its Recognition — Roast Hare — Bacon of Hare — Casing the Hare — Fillets, Puree, Cotelettes of Hare — Civet, Kebobs, Scollops of Hare — Jugged Hare — Braised Hare — Hare Cake— Other Preparations ...... 479 — 481 CHAPTER XLIV. PREPARATIONS OF FOWL. Varieties of Common Fowl — Roast Chicken— Chicken and Fowl boiled — Ditto stewed with Rice — Fricassee of Fowl — Variations — Fried Chicken ; Frriteau — Rissoles of — Capilotade of — Various Forms : Blanquette— Cold Roast Chicken — Preparations of Capon : Plain-boiled, Stewed with Rice, Stuffed with Truffles, Galantine— Breasts or Fillets of Fowl ; En Bigarure, the Supreme, a I’Ecarlate, Supreme of Fillets of Fowl au Truffes — Fillets a I’ludiemie with Espagnole — Legs of Chicken, etc. — Variations and Various Preparations from Cold Fowl : Aspic ...... 481 — 488 CHAPTER XLV. PREPARATIONS OF TURKEY, GOOSE, CYGNET, DUCK, AND PIGEON. Turkey : Dindon and Dinde, History of— Dressing of— Stufflng — Dinde au Truffes: is it a Roast ? — Roast Turkey — Braised— Larded and Braised— Boned and Stuffed Turkey — Various Preparations. Goose : History — Roast Goose Stuffing of— Apple Sauce, Sharp Sauce, etc.— Pomeranian Goose Breast — Green Goose — Cygnet or Young Swan Goose Liver— Wild Geese. Duck : Boast, Stewed, etc.— Wild Duck— Canvas-back Duck. Pigeons: Varieties— Roast— Stewed— Pigeon Pie— Various Preparations 488—498 CHAPTER XLVL PREPARATIONS OF PHEASANT, PARTRIDGE, WIDGEON, TEAL, ORTOLANS, WHEATEARS, RUFFS AND REEVES, QUAILS, LARKS, BLACK GAME AND GROUSE. Pheasant : History — Appreciation — Praise of by Authors — Stuffing of — Faisan Lucullus — Roast Pheasant — Braised— In Game Pies— Various Preparations. Partridge : Varieties — Preparations. Woodcock (Becasse) : History — Roast Woodcock — Salmis of — Scotch Woodcock — Widgeon — Ortolans — Wheatears — Larks — Alouette and Mauviette — Modes of Cooking — Ruffs and Reeves. Quails (French Cailles) : Migration — Rotis eu Papillote — Au Gratin — With Truffles — Quenelles — Fillets, Scollops, Bouchees, Tourtes, etc. Grouse : Red and White, and Black — Male Black = Blackcock — ^ Female = Gray Hen — Red Grouse = Moorcock —Preparations. Becca-Fica : Anecdotal — The Seven Soups of Quail - - - 498 — 511 CHAPTER XLVII. PREPARATIONS OF SALT-WATER OR SEA FISH. General Observations — History — The Boiling of Fish — Various Modes of Boiling — The Baking of Fish — The Broiling of Fish — Frying and Stewing — Collaring of Fish — Elements of Savour — Court Bouillon — Garum of the Romans — Turbot — Various Preparations and Sauces for — Kegeree of — Brill — Sole, or Black Sole — Lemon Sole — Boiling and Frying — Other Preparations — Plaice — Flounder— Halibut — Ray — Dab — Sturgeon : Various Preparations— Caviar : Constituents — Salmon — Varieties by Age — Locality — Calvered or Crimped— Various Preparations — Smelt ; Anecdotal — Preparations — Sprats, broiled — Whitebait — Mackerel — Gooseberry Sauce and its French Name — Various Forms of Mackerel — Herrings : Preparations— -The Sardine— Anchovies; Red and White, and Preparations— The Tunny — Chartists’ Veal — Preparation — Codfish : History — How to Buy — Varieties of Preserved Cod — Fable — Preparations of Cod — Haddock — Gurnet — Red Mullet — Gray Mullet — John Dory — Whiting— Rare and Little Used Varieties of Fish - - - 511 — 549 CHAPTER XLVIII. PREPARATIONS OF SWEET-WATER FISH. PAOR